| 摘要 |
A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn. |
